CONTENTS

What is Pressure Cooking...... 1 What is pressure cooking ? Important Safeguards...... 2 What you can expect from your Ordinary cooking takes place at the boiling point of water which at sea level is 100°C. The temperature MISS MARY pressure cooker...... 3 at which water boils rises with an increase in pressure Advantages of buying MISS MARY...... 3 and this is the principle utilised by the pressure cooker Trial Run...... 4 to cook food at 121°C. Since cooking is done at a Service...... 5 higher temperature, it is done much faster. Care and Cleaning Instructions...... 5 That higher temperatures and faster cooking can Introduction to recipes...... 6 be achieved by utilising pressure has been known for Plain ...... 6 centuries but it was not known how to control the Aloo Mattar...... 6 necessary pressure safely for domestic use. This was Tuvar ...... 7 achieved with the invention of the pressure cooker Mutton ...... 8 and its introduction for general domestic use over 60 years ago. Meethe Chawal...... 9 Maximum Quantities for 1.5 litre...... 10 Maximum Quantities for 2.5 litre...... 11 Miss Mary and Hawkins are the Registered Trademarks of Maximum Quantities for 3 litre...... 12 Hawkins Cookers Limited, which is also the registered proprietor of the Miss Mary label trademark. 2012 Copyright reserved Maximum Quantities for 3.5 litre...... 13 in respect of logos, pictures, text, layout, design, and recipes Maximum Quantities for 5 litre...... 14 in this Manual. All Rights Reserved. Edited and published Maximum Quantities for 5.5 litre...... 15 by Neil Vasudeva on behalf of Hawkins Cookers Limited, Maker Tower F 101, Cuffe Parade, Mumbai 400 005, Maximum Quantities for 7 litre...... 16 and printed in 2012 at Usha Multigraphs Pvt. Ltd., Lower Parel, Maximum Quantities for 8.5 litre...... 17 Mumbai 400 013. 1 Important Safeguards

1. Close supervision is necessary when the pressure 10. Do not fill the unit over 2/3 full. When cooking cooker is used near children. foods that expand during cooking such as rice or 2. Do not place the pressure cooker in a heated dried vegetables, do not fill the unit over 1/2 full. oven. 11. Never lift vent weight for reducing pressure in the 3. Extreme caution must be used when moving a case of liquid or frothing foods. pressure cooker containing hot liquids. 12. Never attempt to force the pressure cooker open. 4. Use pressure cooker for pressure cooking only. Do not open the pressure cooker until the cooker 5. This appliance cooks under pressure. Improper has cooled and internal pressure has been use may result in a scalding injury. Make certain reduced. unit is properly closed before operating. 13. Do not use this pressure cooker for pressure frying 6. Always check that the vent tube is clear with oil. immediately before closing the lid for pressure 14. Never use the cooker body for deep frying or light cooking. frying for more than 20 minutes at a time or as an 7. Never place anything over the vent weight while oven for dry heating or baking, since the strength cooking. of the metal may decrease to a dangerous level. 8. When starting to pressure cook, close the lid 15. A fused safety valve must be replaced by a WITHOUT the vent weight in position on the vent genuine MISS MARY or Hawkins safety valve. tube. Place the vent weight on the vent tube ONLY 16. Repairs other than the replacement of gasket, AFTER steam starts to come out of the vent tube body handle, safety valve and the vent weight steadily. must be done only by a Hawkins Authorised 9. Always place water as indicated in each recipe (or Service Centre. Please insist on genuine parts for one cup for every 10 minutes of pressure cooking replacement. time) in the pressure cooker body before pressure cooking.

2 What you can expect from your Advantages of buying MISS MARY pressure cooker MISS MARY

a. Save 53% time and fuel: • Pure virgin aluminium used for manufacture. Since cooking in a pressure cooker is done at • Each cooker tested for leaks during manufacture. higher temperature, it is done much faster. You will need as little as half the time and fuel you • Long lasting gasket made from superior material. normally need. • Strong comfortable handles made up of sturdy b. Cook more healthy food: metal components and well made plastic parts. The food cooked in a cooker is more health-giving • Most reliable whistle which ensures precise because it is cooked at the temperature of pressure regulation. sterilization and the quicker cooking better preserves the nutritional value. In fact, you can • Reliable safety valve, made with superior materials use your MISS MARY pressure cooker to sterilise and thoroughly tested. baby’s bottles. • A 5 year guarantee. c. Cook a variety of delicious dishes: • Over 700 Hawkins Authorised Service Centres In the cooker, you can cook all kinds of tasty provide prompt expert service. dishes – vegetarian and non-vegetarian, rice and pilaus, dry vegetables and , , meats, puddings etc. You can fry masalas in the cooker body itself. In this book, you will find fully-tested recipes, with easy-to-follow directions for each one.

3 Trial Run 6. In about 2 minutes you will hear a slight hissing sound. Soon after, the vent weight will lift and Before cooking in your MISS MARY pressure steam will be forced out with a loud hissing sound. cooker, take a trial run: This means that the cooker has come to full cooking pressure. 1. Remove label. 7. Once full pressure is reached, reduce heat so that 2. Pour 1 cup water into cooker body. Add 1 you are able to hear a slight hissing sound caused teaspoon fresh lime juice or a little . This by the gentle escape of steam. This is the right will ensure that the inside of the cooker body level of reduced heat. This is the stage when you remains clean. start timing the recipe. 3. Remove vent weight from lid. Look through the 8. Turn off heat. Remove cooker from stove. Allow to vent tube and ensure it is clear. Check and adjust cool naturally. Certain recipes may require the the seating of gasket on lid curl. Close cooker cooker to be opened immediately. In this case, use without vent weight. Place cooker on high heat. a spoon or fork to lift vent weight to release steam. 4. When water boils, steam should come out only After all steam is released, unlatch handle and from vent tube. If steam comes out around the remove lid. It will take less than a minute for steam edges of the lid, unlock and reposition the lid by to be released completely. moving the lid slightly towards spots where steam 9. Open cooker. Empty out water and wipe dry is escaping and lock. cooker. Before cooking in a MISS MARY pressure 5. Once steam is coming out of the vent tube in a cooker, read the remaining instructions. continuous stream, fit vent weight on vent tube immediately.

4 Service Care and Cleaning Instructions

The company has made arrangements for your 1. Do not knock rim of cooker body and edge of lid cooker to be serviced by Hawkins Authorised Service with hard objects like ladle as it may cause dents Centres. There are Hawkins Authorised Service which may prevent proper sealing. Centres in all important towns and cities in India which 2. Do not leave food or water in the cooker overnight will enable you to get service within easy reach. or for a long duration. Technicians at these service centres have been specially trained and given special tool kits so you can 3. Do not attempt to stretch rubber gasket. be sure of expert, efficient and prompt service. 4. Clean pressure cooker immediately after use and Hawkins spare parts are applicable to MISS MARY in dry it. Preferably use soft water such as municipal, most of the cases. Always insist on genuine spare rain or river water rather than borewell water to parts for safety and longer product life. avoid pitting. Use soap or a cleaning powder such The guarantee card is enclosed. Mail this to us to as “Vim” or “Shine It” to clean your cooker. register your guarantee. In case of any difficulty please 5. Avoid using harsh abrasives such as steel wool, write to: mud or ash to clean your cooker. Preferably use Consumer Service Manager nylon or plastic scrubber. Hawkins Cookers Limited P.O. Box 6481 6. Always ensure vent tube is clear to allow easy Bombay 400 016. passage of steam. Or visit www.hawkinscookers.com Or email: [email protected] 7. Store the cooker open to avoid mustiness. Or call: (91 22) 2444 0807

5 Introduction to recipes 1. Pour water into cooker. Bring to boil on high heat. Add rice and . Stir once. A wide variety of food can be cooked in your 2. Close cooker. Bring to full pressure on high heat. MISS MARY pressure cooker. To give you an idea, Reduce heat and cook for 2 minutes. the recipe section features 5 recipes that are cooked 3. Remove cooker from heat. Allow to cool naturally. almost everyday in most households. Using these as a 4. Open cooker. Serve hot. base, you can easily adapt your own favourite recipes • to pressure cooking. The quantities given in the recipes are Aloo Mattar maximum capacities that can be cooked in a 4.5 Serves 6 Pressure Cooking Time: 2 minutes Litre pressure cooker. For maximum capacity in other sizes see page No. 10 to 17. 10 gm 7 tablespoons vegetable oil Cups in the recipes refer to cups of 250 ml. 2 medium (200 gm) onions grated capacity. Teaspoon and tablespoon are level and 3 medium (300 gm) tomatoes chopped are of 5 ml. and 15 ml. capacity respectively. 1 tablespoon salt 3 /4 teaspoon powder Plain Rice 1 tablespoon powder 1 tablespoon cumin powder Serves 6 Pressure Cooking Time: 2 minutes 1 1 /4 teaspoons red chilli powder 1 5 cups water 3 large ( /2 kg) potatoes peeled and 4 cups colam rice washed cut into 2.5 cm pieces 2 teaspoons salt 5 cups peas shelled 1 2 /2 cups water 1 tablespoon coriander leaves chopped

6 1. Grind ginger into a paste. 2 flakes chopped 2. Heat oil in cooker for about 2 minutes. Add onions 2 green chillies slit and fry till golden brown. Add ginger paste. Stir for 1 medium (100 gm) chopped a few seconds. Add tomatoes, salt, turmeric, 1 tablespoon coriander leaves coriander, cumin and chilli powders. Cook till oil chopped shows separately. Add potatoes and peas. Stir fry 1 sprig curry leaves 1 for 2 minutes. Add water. Stir once. /2 teaspoon red chilli powder 3. Close cooker. Bring to full pressure on high heat. 1. Pour water into cooker. Add dal, turmeric powder Reduce heat and cook for 2 minutes. and salt. Stir once. 4. Remove cooker from heat. Allow to cool naturally. 2. Close cooker. Bring to full pressure on high heat. 5. Open cooker. Serve hot, garnished with coriander Reduce heat and cook for 1 minute. leaves. • 3. Remove cooker from heat. Allow to cool naturally. 4. Open cooker. Tuvar Dal 5. For tempering, heat oil in a pan for about 2 Serves 6 Pressure Cooking Time: 1 minute minutes. Add cumin seeds. Stir for a few seconds. Add onion, garlic and chillies. Fry till onion is light 2 3/ cups water 4 brown. Add tomatoes, coriander and curry leaves. 1 cup tuvar dal washed 1 Cook till tomatoes are pulpy. /2 teaspoon turmeric powder 1 6. Remove pan from heat. Stir in chilli powder and 2 /2 teaspoons salt pour over dal. Stir and serve hot. Tempering • 3 tablespoons vegetable oil 1 /4 teaspoon cumin seeds 1 medium (100 gm) onion chopped

7 Mutton Curry leaves, cinnamon, cloves and cardamoms. Stir for a few seconds. Add onions and fry till golden Serves 6 Pressure Cooking Time: 10 minutes brown. 5 gm ginger 3. Add ground paste. Stir for a few seconds. Add 16 flakes garlic meat and all other ingredients except water. Cook 4 green chillies till oil shows separately, stirring occasionally. 1 /2 cup vegetable oil Continue frying, till meat is well browned sprinkling 1 2 bay leaves a little water ( /2 cup) from time to time. Add 1 3 2 /2 cm stick cinnamon remaining water (2 /4 cups). Stir well. 4 cloves 4. Close cooker. Bring to full pressure on high heat. 2 brown cardamoms Reduce heat and cook for 10 minutes. 4 medium 5. Remove cooker from heat. Allow to cool naturally. (400 gm) onions grated 1 kg mutton leg cut into 6. Open cooker. Serve hot. 4 cms. pieces • 2 large (300 gm) tomatoes chopped 1 tablespoon salt 2 teaspoons red chilli powder 1 teaspoon turmeric powder 1 tablespoon coriander powder 1 3 /4 cups water

1. Grind together ginger, garlic and green chillies into a paste. 2. Heat oil in cooker for about 3 minutes. Add bay

8 Meethe Chawal 4. Meanwhile, in a pan, mix sugar with remaining 1 water ( /2 cup). Bring to boil on high heat stirring Serves 9 Pressure Cooking Time: 3 minutes until sugar is dissolved. Add saffron. Remove pan 6 tablespoons ghee from heat. 1 /3 cup copra cut into 1 cm x 5. Open cooker. Pour sugar syrup over rice. Mix well. 1 /4 cm pieces 6. Close cooker. Bring to full pressure on high heat. 3 tablespoons raisins Reduce heat and cook for 2 minutes. 9 green cardamoms 7. Remove cooker from heat. Allow to cool naturally. crushed 3 cups Basmati rice soaked in 8. Open cooker. Serve hot. 1 • water for /2 hour and drained 3 cups water 1 2 /2 cups sugar a large pinch saffron dissolved in 1 tablespoon hot water

1. Heat ghee in cooker for about 2 minutes. Add copra and fry till pale brown. Add raisins and cardamoms. Stir for a few seconds. Add rice. Stir fry till rice turns opaque (approximately 3 minutes). 1 Add 2 /2 cups water. Stir once. 2. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 1 minute. 3. Remove cooker from heat. Allow to cool naturally.

9 MAXIMUM QUANTITIES FOR 1.5 LITRE MISS MARY PRESSURE COOKER

Item Maximum Water Pressure Quantity Quantity Cooking Time* (in minutes)

Plain Rice 1 cup (200 gm) 1 ¼ cups (315 ml) 2 (Colam)

Tuvar Dal ¼ cup (50 gm) ⅔ cup (160 ml) 4

Aloo Mattar 200 gm potatoes 1 cup (250 ml) 2 350 gm peas shelled

Mutton Curry 350 gm 1 cup (250 ml) 10

Meethe Chawal ¾ cup (150 gm) ¾ cup (200 ml) 3

* After pressure cooking, allow cooker to cool naturally. When cooking in 1.5 litre pressure cooker, use the small burner of a gas stove or do not exceed the medium heat setting of the large burner. 10 MAXIMUM QUANTITIES FOR 2.5 LITRE MISS MARY PRESSURE COOKER

Item Maximum Water Pressure Quantity Quantity Cooking Time* (in minutes)

Plain Rice 1 ½ cups (300 gm) 1 ¾ cups (450 ml) 2 (Colam)

Tuvar Dal ½ cup (100 gm) 1 ½ cups (375 ml) 3

Aloo Mattar 250 gm potatoes 1 ½ cups (375 ml) 2 400 gm peas shelled

Mutton Curry ½ kg 1 ¼ cups (300 ml) 10

Meethe Chawal 1 cup (200 gm) 1 cup (250 ml) 3

* After pressure cooking, allow cooker to cool naturally. When cooking in 2.5 litre pressure cooker, use the small burner of a gas stove or do not exceed the medium heat setting of the large burner.

11 MAXIMUM QUANTITIES FOR 3 LITRE MISS MARY PRESSURE COOKER

Item Maximum Water Pressure Quantity Quantity Cooking Time* (in minutes)

Plain Rice 2 cups (400 gm) 2 cups (500 ml) 2 (Colam)

Tuvar Dal ¾ cup (150 gm) 1 ¾ cups (450 ml) 3

Aloo Mattar 400 gm potatoes 2 cups (500 ml) 2 600 gm peas shelled

Mutton Curry ¾ kg 2 ½ cups (625 ml) 10

Meethe Chawal 2 ¼ cups (450 gm) 2 ⅓ cups (580 ml) 3

* After pressure cooking, allow cooker to cool naturally. When cooking in 3 litre pressure cooker, use the small burner of a gas stove or do not exceed the medium heat setting of the large burner. 12 MAXIMUM QUANTITIES FOR 3.5 LITRE MISS MARY PRESSURE COOKER

Item Maximum Water Pressure Quantity Quantity Cooking Time* (in minutes)

Plain Rice 3 cups (600 gm) 3 ¾ cups (950 ml) 2 (Colam)

Tuvar Dal ¾ cup (150 gm) 1 ¾ cups (450 ml) 3

Aloo Mattar 350 gm potatoes 2 cups (500 ml) 2 600 gm peas shelled

Mutton Curry ¾ kg 1 ¾ cups (450 ml) 10

Meethe Chawal 1 ½ cups (300 gm) 1 ½ cups (375 ml) 3

* After pressure cooking, allow cooker to cool naturally. When cooking in 3.5 litre pressure cooker, use the small burner of a gas stove or do not exceed the medium heat setting of the large burner. 13 MAXIMUM QUANTITIES FOR 5 LITRE MISS MARY PRESSURE COOKER

Item Maximum Water Pressure Quantity Quantity Cooking Time* (in minutes)

Plain Rice 4 ½ cups (900 gm) 5 ½ cups (1.4 lit.) 2 (Colam)

Tuvar Dal 1 ¾ cups (350 gm) 4 ¾ cups (1.2 lit.) 1

Aloo Mattar 650 gm potatoes 3 ½ cups (875 ml) 2 1 kg peas shelled

Mutton Curry 2 kg 6 ½ cups (1.6 lit.) 10

Meethe Chawal 3 ¾ cups (750 gm) 4 cups (1 lit.) 3

* After pressure cooking, allow cooker to cool naturally.

14 MAXIMUM QUANTITIES FOR 5.5 LITRE MISS MARY PRESSURE COOKER

Item Maximum Water Pressure Quantity Quantity Cooking Time* (in minutes)

Plain Rice 4 ¾ cups (975 gm) 6 cups (1.5 lit.) 2 (Colam)

Tuvar Dal 2 cups (400 gm) 6 cups (1.5 lit.) 1

Aloo Mattar 750 gm potatoes 2 ¾ cups (700 ml) 2 1.1 kg peas shelled

Mutton Curry 1 ½ kg 3 cups (750 ml) 10

Meethe Chawal 3 ½ cups (700 gm) 4 ¼ cups (1.06 lit.) 3

* After pressure cooking, allow cooker to cool naturally.

15 MAXIMUM QUANTITIES FOR 7 LITRE MISS MARY PRESSURE COOKER

Item Maximum Water Pressure Quantity Quantity Cooking Time* (in minutes)

Plain Rice 5 ½ cups (1.1 kg) 6 ½ cups (1.6 lit.) 2 (Colam)

Tuvar Dal 3 ½ cups (700 gm) 10 cups (2.5 lit.) 1

Aloo Mattar 1 ¼ kg potatoes 3 cups (750 ml) 2 1.3 kg peas shelled

Mutton Curry 2 ½ kg 4 cups (1 lit.) 10

Meethe Chawal 4 ½ cups (900 gm) 5 ¼ cups (1.3 lit.) 3

* After pressure cooking, allow cooker to cool naturally.

16 MAXIMUM QUANTITIES FOR 8.5 LITRE MISS MARY PRESSURE COOKER

Item Maximum Water Pressure Quantity Quantity Cooking Time* (in minutes)

Plain Rice 6 ½ cups (1.3 kg) 7 ⅔ cups (1.9 lit.) 2 (Colam)

Tuvar Dal 4 ¼ cups (850 gm) 12 cups (3 lit.) 1

Aloo Mattar 1 ½ kg potatoes 3 ½ cups (875 ml) 2 1 ½ kg peas shelled

Mutton Curry 3 kg 4 ¾ cups (1.2 lit.) 10

Meethe Chawal 5 ½ cups (1.1 kg) 6 ½ cups (1.6 lit.) 3

* After pressure cooking, allow cooker to cool naturally.

17 Space for Your Notes

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